Les terroirs viticoles ont une histoire

Phenolic compounds are very importants in crop plants, which is why there have been the subject of a large number of studies

To investigate the impact of spatial variation in vine vigour on the accumulation of methoxypyrazines in the rachis of Cabernet-Sauvignon. Cabernet-Sauvignon rachis has been shown to contain significantly higher concentrations

Oxidation in wine is mostly related to the Michael addition of nucleophiles on two quinones formed from the oxidation of ortho-diphenols. In wine this mechanism is responsible for the increase of the yellow hue and aroma loss. Glutathione exerts its antioxidant activity throughout its competitive addition onto quinones, but many other compounds can have the same behavior: sulfanyl
compounds, amino acids, etc. Addition of yeast derivates during the winemaking process can increase the level of those nucleophilic compounds and then confer to the wine a higher resistance

In the context of climate change and the need to reduce inputs, optimising photosynthesis and grapevine performance requires a better understanding of the interactions between water status, nitrogen availability, and source-sink relationships.

Vitis vinifera L. derivatives are susceptible to contamination by biological agents (e.g., bacteria, viruses, fungi), and chemical agents (e.g., heavy metals, persistent organic pollutants).